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CAULIFLOWER CRUST PIZZA

Ingredients:
  • 1 head of cauliflower
  • 1 egg
  • Salt & Fresh Cracked Black Pepper
  • Garlic Powder
  • Dried or Fresh Chopped Oregano
  • Red Pepper Flakes (optional for some spice)
  • 1 TBSP flax seed meal (optional)
  • 1/4 cup reduced fat mozzarella cheese
  • Few TBSPs of fresh grated parmigiano reggiano cheese


Instructions:

  1. Put your pizza stone in the oven at 450 degrees.
  2. Place your cauliflower in the blender and pulse until it looks like rice or some people say, snow.
  3. Place the cauliflower in a microwave safe bowl and microwave for about 4 minutes. It will come out piping hot. Dump the mixture on to a clean dish towel and when it’s cooled enough squeeze all the water out–this will take you several minutes. You will be shocked by the amount of water that comes out!
  4. In a mixing bowl add the egg, cheeses, and seasonings. (I have used fresh parsley and the spicy oregano I grow in my garden) Incorporate the cauliflower and mix together–use your hands!
  5. Roll it into a ball and place on top of a piece of parchment paper.
  6. Using your hands press down on the “dough” flattening it out into the shape of a pizza. I used my fingers to create a crust around the edge.
  7. Place the crust on the parchment paper on the pizza stone and cook for 15 minutes
  8. I topped mine with some leftover homemade sauce, caramelized onions, reduced fat mozzarella cheese, a sprinkle of parmesan cheese and of course some spicy soppressata.
  9. After your toppings are done, bake the pizza until the cheese is bubbly and browning. NOTE: let your pizza cool and set a few minutes before you cut into it or it will be messy and more difficult to pick up a slice and eat it. Buon Appetito!
  10. Here’s another version I did with zuchinni, tomatoes and shrimp.


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